Mike and colleaagues
Tracy, Mike and I first cooked together years ago when they both participated in a San Diego class hosted by a business associate of Mike. A couple years ago, they decided to host their own cooking class in their El Dorado Hills home: a delightful gathering of Mike’s business colleagues (mostly).
They live back in San Diego now and once again, hosted again a cooking class for Mike’s business colleagues. A new menu set for this group (I have about six different menu sets for my U.S. classes) and knives were soon flying, spoons mixing, spatulas flipping as this dinner of Umbrian – and Sicilian – goodness came together. This young group of cooks sipped wine, chatted and laughed lots as our feast came together. So good to see these young people who work together during the day, work together in the evening – at the burners, at the sink, and at the countertop.
Many thanks, Mike and Tracy, for inviting me back once again. Many thanks to each guest for your enthusiastic participation.
A few comments:
“Let’s slice it this way”
“Anne, thank you so much for sharing your time with us….what a great time we had tonight!” Mike (host)
“Wonderful food, great friends, delightful experience. Thank you so much for making it happen!” J.
“Wonderful foodie experience in San Diego at Mike and Tracy’s! I so appreciated how simple ingredients can taste so great..thank you!” Joni
“Thanks so much for the food and the pointers…” Kevin
“This is an amazing experience. Thank you for showing how to organize people so efficiently. Great flavors, good laughs. Enjoyed every minute of it” Yuliya and Mark
16 more days and you will be arriving on the first day of Spring.
We are all hoping for warmer days with a few bulbs popping out as we gather to get serious about chopping and tasting and cooking and hearing about the Umbrian lifestyle of the peasants in Italy
What is the airline flight number and time of your arrival at BWI on March 20? And onxe again where am I mailing the check to?
Prego
Susan